CARROT, FENNEL AND LENTIL SOUP

Carrot, Fennel and Lentil Soup image

Provided by Serah B.

Categories Vegan

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 shallot, diced
1/2 fennel bulb, chopped
3 carrots, chopped
1 cup kale leaf, stemmed and chopped
1 large tomatoes, chopped
5 cups vegetable broth
1/2 dry white wine
1 1/2 cups dry lentils
1 cup brown rice
3 tablespoons olive oil
salt, to taste
pepper, to taste
2 tablespoons white wine vinegar
2 teaspoons herbes de provence

Steps:

Heat oil in stockpot over medium-high heat.
Saute shallots, fennel, and carrots until shallots are translucent.
Add white wine and cook over medium heat until mostly absorbed.
Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
Stir in vinegar, season to taste. Enjoy!

Nutrition Facts : Calories 281.4, Fat 6.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 44.9, Fiber 13.3, Sugar 2.6, Protein 12.1